Description
A creamy, comforting vegetable soup that fills the kitchen with cozy aromas, perfect for chilly days or gatherings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced (~1 cup)
- 2 medium carrots, diced (~1 cup)
- 2 celery stalks, diced (~1 cup)
- 3 cloves garlic, minced
- 4 cups vegetable broth (use low-sodium if watching salt)
- 2 cups potatoes, diced (Yukon Gold or Russet)
- 1 cup green beans, trimmed and chopped
- 1 cup corn kernels (fresh or frozen)
- 1 cup heavy cream (or full-fat coconut milk for dairy-free)
- Salt and freshly ground black pepper, to taste
- Fresh herbs (such as thyme or parsley) for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until the vegetables are softened (about 6–8 minutes). Stir often to prevent browning.
- Stir in the garlic and cook for another minute, until fragrant.
- Add the vegetable broth and bring the mixture to a boil.
- Stir in the potatoes and green beans, reduce heat to a simmer, and cook for about 10–15 minutes, or until the potatoes and green beans are tender when pierced with a fork.
- Add the corn and heavy cream (or coconut milk) and cook for another 5 minutes, just until heated through and slightly thickened. If you prefer a thicker soup, simmer a bit longer or mash a few potato pieces into the broth.
- Season with salt and pepper to taste. Serve hot, garnished with fresh herbs and with crusty bread on the side.
Notes
For a lower-fat version, use 1/2 cup cream plus 1/2 cup low-fat milk and a tablespoon of flour to thicken. Refrigerate promptly and consumes within 3–4 days.
- Prep Time: 15
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3.5g
- Protein: 5g
- Cholesterol: 60mg